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Rhubarb Lavender Streusel Muffins

Here's how you make Rhubarb Lavender Streusel Muffins
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  • Servings: 12
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • LAVENDER SUGAR
  • 7 tablespoons splenda
  • 2 tablespoons sugar
  • 2 tablespoons dried lavender
  • STREUSEL
  • 1/4 cup all purpose flour
  • 2 tablespoons Splenda brown sugar blend
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoon unsalted butter, melted
  • MUFFINS
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 ounces yogurt (plain greek yogurt)
  • 2 teaspoons lemon zest
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter (unsalted melted)
  • 1 to 1 1/2 cup rhubarb, diced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To make lavender sugar, pulse sugar/Splenda blend together with lavender in a food processor until sugar gets a pale tint and the aroma releases; strain sugar through sieve to remove any lavender that didn't grind.

  • Step 2: Mix together ingredients for the streusel (it will appear pasty) and pop into the fridge while you make the batter to let it firm up.

  • Step 3: For muffins, mix together the flour, baking powder, baking soda and salt.

  • Step 4: Stir in yogurt, lemon zest, egg, vanilla and melted butter until just mixed.

  • Step 5: Fold in the diced rhubarb.

  • Step 6: Divide batter among a 12 cup greased muffin tin (or use paper liners).

  • Step 7: Crumble chilled streusel over the batter.

  • Step 8: Bake at 400F for 20-25 minutes or until a toothpick inserted comes out clean.

  • Step 9: Cool in pan 5 minutes, then turn out and finish cooling muffins on a wire rack.

We hope you enjoy this recipe!

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